Bread, Glorious Bread

Forget what the saying has taught us: I really do think man could live on bread alone. At least this (wo)man could.

But we all know about the nutritional emptiness of white-flour based breads. So so yummy, but so so unnecessary in our diets. And all that white flour does no favors to our intestines and greater digestive process. You know the drum that’s banging right now: Down with white flour! Eat more whole grains!

I can guess your reaction, because mine was similar: But whole grain bread is dense….heavy…unappetizing…an injustice to what bread tastes like!

Never fear, I have a solution: make your own. Really.

As a follow up to their highly successful book Artisan Bread in Five Minutes a Day, Jeff Hertzberg, MD and Zoe Francois released last fall Healthy Bread in Five Minutes a Day. I’ve been baking out of it only for a week, but I am really pleased with the results. If you’ve been intimidated by bread baking in the past, give their method a try. The hands-on time investment to make your own healthy bread really does amortize to about five minutes a day, and if you have little helpers around the house, bread baking is a great activity to do together. Also, if you’re used to paying $3, $4, or even $5 a loaf for yummy bread, think about the cost savings; Hertzberg and Francois estimate about forty cents per loaf plus energy costs for your oven. Huge savings!

It’s a good way to increase your whole grain consumption– the recipes run the gamut of wheat, spelt, rye, almond, corn, and pretty much any other grain you can think of– and gluten-free recipes are included as well. There is even more information and a continuously updated section of FAQs on the book’s website.

Who doesn’t like the smell and taste of fresh, light, healthy bread? Go for it!


3 responses to “Bread, Glorious Bread

  1. Karen – I am also addicted to baking bread. I like the heavy wheat breads for soup bread, so I have been making a lot of that lately. Some of my other breads are not as nutrious šŸ™‚
    I really think it is worth the time these days (with the help of a bread machine).

  2. How long does your WW dough last in the fridge? My only complaint with the WW recipe in their first book was that the dough went bad so quickly. I really like having it in the fridge to use a tiny bit for rolls at night–but can’t use it all up before it goes bad. Either way, sounds like I need to check out their new book. Thanks for the heads’ up!

    • I’ve used it up to a week later, and it actually has gotten better each time. If you liked the first book, I really recommend the second. Same general principles, but lots of ideas for healthy breads that you still want to eat.

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